Seasonal Vegetable Salad with Beet Orange Basil Dressing

Seasonal Vegetable Salad with Beet Orange Basil Dressing

Serves: 4

This vegetarian and Whole30 compliant salad is a quick crowd-pleaser you can pack for lunch, bring to a picnic, or make for a summer dinner party. Feel free to customize it with whatever seasonal veggies you have on hand!



For the dressing

  • 1/3 cup Medlie Beet Orange Basil
  • 1 lemon, juiced
  • 3 tbsp red wine vinegar
  • 1/3 cup avocado oil
  • sea salt, to taste
  • pepper, to taste

For the salad

  • 1 cup baby kale
  • 3 cups arugula
  • 6 leaves fresh basil
  • 1 sweet potato, diced
  • 1 pint cherry tomatoes, halved
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 4 tbsp sunflower seeds
  • 1/3 cup parsley, chopped



  • Preheat oven to 405 degrees F
  • Roast diced sweet potato pieces on a baking sheet for 30 minutes
  • Chop all the salad veggies and add them to a large serving bowl with the berries
  • Combine all dressing ingredients to a mason jar and shake vigorously with the lid on to mix
  • Top the salad with the roasted sweet potato once slightly cooled, add more sunflower seeds, and drizzle with the dressing
  • Toss the salad and serve
  • Soup Hack: If you’re making lunches for the week, store the salad (veggies only) in 4 separate containers. Keep the dressing separate in the mason jar to use all week long!